Monday, May 11, 2009


Serves 2

1/2 pound fresh fiddleheads
1 Tbsp butter
3 garlic cloves, finely chopped
2 wild leeks
2 Tbsp chopped chives
2 tablespoons white wine

Steam fiddleheads just until tender. Meanwhile, heat butter in a heavy frying pan and sauté garlic and leeks until softened.
Blend in wine.
Add steamed fiddleheads, turning to coat them well in the sauce. Serve at once.

1 comment:

  1. Don't forget, though: fiddleheads can make you sick if you don't cook them properly.

    Food Safety Measures for Fiddleheads - Health Canada Information